Food Chemistry

Main function of the Department

The Food Chemistry department is tasked with investigating, characterizing, evaluating and documenting the physical and chemical properties and related products. The data and information gathered is used to support research and development (R&D) works in product development and national programs in nutrition and food safety.

The department houses various equipment including a High Pressure Liquid Chromatograph, Gas Chromatograph, Atomic Absorption Spectrophotometer, Fourier-Transform Infra-Red Spectrometer, Fat Analyser, Fibre Analyser and Protein Analyser .The laboratory is equipped with a darkroom and apparatus for dealing with light and/or air sensitive compounds. The laboratory is currently progressing towards iso17025:2005 accreditation and has participated in proficiency testing regularly for the last eight years.

Collaborations and Professional Networks:

Current Projects

• Mycotoxins survey in cereals and legumes
• Pesticide residues in fruits and vegetables sold in Botswana

Past or Completed Projects:

Departmental Publications

Contribution to National initiatives:

• Contributing to food safety and quality by testing food materials which are consumed by Batswana.
• Carrying out research projects that impact on food safety of the general population (mycotoxins and pesticides).
• Accepting students for internships as prescribed by their institutions ( UB, BCA, Oodi College of Arts, Vaal University, etc.)